Noodle lumps are a traditional noodle dish that is more popular in the north, and can be cooked with a variety of ingredients, the noodle lumps are smooth and sinewy, while the noodle lumps soup is fragrant and delicious. With a variety of ingredients, vegetables and staples, and plenty of nutrients, noodle soup can be called a lazy person's food.

I like to eat the noodle soup for breakfast with some of my favorite vegetables, it is nutritious and delicious, and it is also filling, so I have enough energy to cope with half a day's work. Sometimes I have a little leftover rice, I will cook it into thin rice, and then cook a little bit of noodle in it, after cooking with a little bit of their own salted vegetables, is also very refreshing and delicious.

I don't like to eat too hard, so every time I do it I try to make it as smooth and soft as possible, and after a lot of practice, I think the key to making it not too hard is to make the noodles.

Let's see how I make the noodles

--- Noodles and rice ---

Materials: leftover rice, flour, eggs, salt, warm water

Method of preparation

1, the right amount of flour into a large bowl, add a little salt, and then beat the egg, mix well; and then a small number of times to add warm water, the flour into the chopsticks will not quickly flow spacious state, so that the state of neither paste nor dough. Cover and set aside.

2, pot of boiling water, water boiling pour into the leftover rice to cook for a few minutes, cooked rice as thin as possible.

3, cooking rice at the same time, will be adjusted to the batter with chopsticks in one direction. After the rice is cooked, turn down the heat and keep the pot slightly boiling, then use chopsticks to pick up a small piece of batter and put it into the pot until you finish all the batter.

4. When the noodles are set in the pot, gently push them with the back of a spoon, then turn up the heat until they are cooked through.

The pasta made in this way is delicate, soft and al dente, and does not taste hard at all. The reason why the pasta is not hard is because there are several techniques in the process of mixing the pasta:

-?1. Salt and eggs are added to the flour. The amount of salt is just a little bit, it can make the dough lumps have gluten; the amount of egg I usually add an egg for one person's consumption, after adding the egg to make the dough lumps, the texture will be more delicate and soft.

-?2. Use lukewarm water when mixing the noodles. Use lukewarm water and noodles, and out of the noodle is not soft and not hard, cook out of the noodle lumps soft and not hard, and with a certain degree of gluten, so that in the cooking will not fall apart.

-?3, after the noodles and good and let a few moments, before the pot and then fully stirred in one direction, so that the operation of the batter, will be more delicate and soft, to make the lumps of dough of course, will not be very hard.

-?4, the batter should not be too thin or too dry, too thin, it is not easy to operate, made of doughnut shape, too dry, made of doughnut will taste hard and not soft.

As long as you have mastered the above techniques, you will be able to make the dough not too hard. Of course, you should also pay attention to the cooking of pasta, the fire is not too big, and the pasta is not cooked when the shape can not be flipped, otherwise the pasta will become batter.